We have already described one of the most delicious breakfast dishes here: Çılbır, from Turkey.
This rivals the Egg Benedict and is even more delicious for us.
Another breakfast dish from Turkey is Menemen, which is very similar to the probably better-known dish Shakshuka from the Levant, as we recently explained.
Like Shakshuka, Menemen is based on vegetables and egg. But there are also some differences. What the dishes have in common is that they are incredibly delicious and are particularly suitable as a rich and healthy breakfast.
The first step is preparation, which is done quickly. Green pointed peppers (“Sivri” in Turkey, otherwise another slightly spicy variety of capsicum) are halved to remove the seeds and then finely diced. Ripe tomatoes are halved and passed over a coarse grater. This leaves only the skin behind, which we don’t want in this dish. Depending on the season and availability, you should use canned peeled tomatoes as an alternative.
Separate the eggs and measure out the spices. We use salt, pepper, cumin, paprika powder and chili flakes.
With these ingredients and bread, you are already preparing delicious Menemen and we don’t need any more. However, you can enrich the dish considerably. For example, you can start by frying onions (and possibly garlic) and/or Sucuk, the Turkish garlic sausage.
Others like to add melting cheese at the end and gratinate their Menemen or sprinkle it with crumbs of feta cheese. It’s all very tasty, but would be too much for us for breakfast.
We therefore start with olive oil and butter (very typical of Turkish cuisine) on a medium-high heat…
…and sauté our peppers for 2 minutes.
Then add the tomatoes and all the spices. This must now simmer gently for about 5 minutes so that the liquid evaporates and the flavors can combine.
At this point, season to taste and add more spices if necessary. Then reduce the temperature to medium, as this is where the eggs come into play and we don’t want to overcook them.
First, just add the egg whites to the pan and stir constantly. This allows them to cook in the sauce without turning visibly white – but the vegetable sauce will be lighter in color. We also add chopped parsley leaves at this point.
After 2 minutes, turn off the heat and stir the egg yolks into the sauce. This way, the whole dish remains creamier and the taste of the egg yolk is more intense. One minute is enough, the residual heat only cooks the yolks very gently.
It should then be served immediately, with bread. Any type is suitable and we have presented two classic variations here and here, for example.
Here in Germany we have toasted sourdough bread today, which is just as delicious.
Enjoy.
And may the taste be with you.
Ingredients (for 2 people):
2 Sivri (green pointed peppers) – alternatively another spicy bell pepper variety
5 – 6 ripe tomatoes, grated – alternatively canned tomatoes
2 tbsp olive oil
2 tbsp butter
1 tsp cumin
1 tsp paprika powder
½ tsp pul biber (chili flakes)
Salt and black pepper to taste (approx. 1 tsp each)
3 eggs, whites and yolks separated
Parsley
Optional: onion, garlic, Sucuk (Turkish garlic sausage made from beef and/or lamb), feta cheese or melting cheese
